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Banana Ice Cream II (glace aux bananes)

Banana ice cream II (Erken 1914): a cooled sugar syrup (500 g sugar, 1 l water) blended with the mashed flesh of 1.25 kg bananas, 1.5 dl maraschino liqueur, and the juice of 2 lemons, optionally strained, then frozen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 512 (falt i det fri)

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About the dish

Bananas were an imported item and a luxury in 1914; Erken gives several banana dishes. Maraschino liqueur was a common flavoring in finer desserts.

How to make it

  1. 1

    Boil the syrup

    Boil the sugar and water into a syrup and let it become completely cold.

  2. 2

    Mash the bananas

    Peel the bananas and mash or pound the flesh completely smooth.

  3. 3

    Blend and freeze

    Blend the syrup with the banana mixture, the liqueur, and the strained lemon juice. Strain the mixture if you want a completely even ice, and freeze in an ice-cream maker or in a mold in the freezer, stirring.

Changes from the original

Units modernized (dl, l, g), "the pounded banana flesh" rendered as mashed banana. The quantities are interpreted from the two-part column in the original.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 512) → Modernisert~90% av teksten endretfjernetlagt til
1 1/4 kg. 1,25 kg bananer (veid med skall). 500 gr. sukker 1 l. vand g sukker. 1 1/2 del. maraschinolikør saft av l vann. 1,5 dl maraschinolikør. 2 citroner. Sukker stk sitroner (saften, silt). Kok sukker og vand kokes vann til en lake, avkjøles og tilsættes det støtte banankjøt, likør lake og la den silede citronsaft. Siles bli helt kald.. Skrell bananene og mos eller ikke, som man vil, støt kjøttet helt glatt.. Bland laken med bananmassen, likøren og fryses (se side 504). den silte sitronsaften. Sil blandingen om du ønsker en helt jevn is, og frys i iskremmaskin eller i form i fryseren under omrøring.

Note til Modernisert

Enheter modernisert (dl, l, g), «det støtte banankjøt» er gjengitt som moset bananmasse. Mengdene er tolket ut fra den todelte spalten i originalen.

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Frequently asked questions

How much banana do I need for this recipe?
1 1/4 kg bananas, which are pounded to a mash. To this comes 500 g sugar, 1 liter water, 1 1/2 dl maraschino liqueur, and the juice of 2 lemons. The quantity gives about 10 servings.
How do I make the sugar syrup?
Sugar and water are boiled together into a syrup, which is then cooled completely before you blend in the banana flesh, the liqueur, and the strained lemon juice. Finally the mixture is frozen.
Must the mixture be strained before freezing?
No, the recipe says it is strained or not, as you like. If you strain it, the ice turns out smoother; if you leave it, you get more fruit pulp in the ice.
Where does the recipe come from?
It is from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 512, where it is called Bananis II (glace aux bananes). The freezing method is described on page 504 of the original work.

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